Volatile Flavor - Globe Thesis

Keyword [Volatile Flavor] Result: 161 - 180 \| Page: 9 of 10
161.	Study On Chinese Liquor Brewing Using Extruded Sorghum As Material
162.	Effects Of Staranise Extract On Biogenic Amines Formation And Volatile Flavor Quality Of Dry-cured Perch
163.	Changes Of Quality And Microflora Of Cooked Mussel Priducts At Different Temperatures
164.	Analysis And Simulation Of Volatile Aroma Compounds In Beef Jerky
165.	Study On The Changes In Nutrition And Flavor Of Mackerel During Drie Process
166.	Research On The Volatile Flavor Compounds And Antioxidant Activity Of Red Rice Wine
167.	Effects Of Processing Technology On Traditional Dried Bean Curd Quality And Volatile Flavor
168.	Study On The Law Of Quality Formation Of Yunnan Dried Beef Processing
169.	Influence Of Beer Brewing Procecdure On Volatile Flavor Compounds
170.	Spirulina Deodorization And Development Of Spirulina Biscuit
171.	Development Of Potato Cake And Research Of The Staling Characteristics
172.	The Effect Of Star Anise On The Volatile Flavor Of Braised Chicken And Its Mechanism
173.	Study On Quality Characteristics And Fresh-Keeping Technology Of Ningxiang Pork
174.	Effect Of Different Compound Starter On The Quality Of Fermented Beef Jerky
175.	Study On The Quality And Flavor Compounds Of Traditional Dried Meat During Drying And Storage
176.	Study On Storage Stability Of Fermented Milk With Probiotics Lactobacillus Helveticus H9
177.	Fingerprint Of Volatile Flavor Compounds From South Stinky Tofu Brine
178.	Interaction Of Selected Volatile Flavor Compounds And Soy Protein Isolate
179.	Screening And Application Of Aroma-Producing Strains From Tongcheng Dry-Cured Duck
180.	Effects Of Onion Peel And Onion Peel Extract On Flavor Of Roast Beef Patty
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